Taster

Nose: Biscuity: malted milks, caramel-chocolate digestive, and Tunnock’s teacake (chocolate, marshmallow, biscuit). Honeycomb, cherry pie filling, roasted peach, and a hint of black olive.

Palate: Full bodied. Stewed cherries, vanilla pod, redcurrant, and roasted peach. Smores. Espresso and hazelnut syrup. A little fruity barbecue sauce. Smoked paprika, sage, and smoked sea salt.

Finish: Medium. On more cooked cherry and toasted hazelnut.

Comment: It would make a punchy Rob Roy (a Manhattan with Scotch whisky).

Score: 8.0

Taster

Nose: Pine needles, spearmint, menthol, and turpentine. Blackcurrant cordial. Wholemeal toast. Sticky toffee pudding with butterscotch sauce and crushed peanuts. A savoury note, like beef stock.

Palate: Lots of ginger heat, but water tames it somewhat. Medium bodied, with lots of black cherry, blackberry jam, and baked red apple. Toffee sauce and cocoa, too. A touch of lemon zest.

Finish: Short, on toffee sponge cakes.

Comment: Some solid flavours but it’s a touch too hot for me.

Score: 7.7